Escabeche

Ingredients

• 2 pounds lemon sole or red snapper (6 fillets)
• Coarse salt and freshly ground pepper
• 6 tablespoons olive oil
• 1 red bell pepper, cut in 1/4-inch-thick rings, seeds removed
• 1 navel orange, sliced 1/4 inch thick
• 1 red onion, very thinly sliced
• 4 mild chile peppers
• 8 cloves garlic, smashed
• 6 fresh bay leaves
• 1 tablespoon whole black peppercorns
• 2 cups white-wine vinegar
• 2 cups water
• 1/4 cup freshly squeezed lime juice (about 3 limes), plus lime wedges for garnish
• 24 cracked green olives
• 1/4 cup chopped fresh flat-leaf parsley

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